Tag Archives: LCHF

Spicy Chorizo Chicken – Kim’s Club

chorizo chThis spicy roast chicken with chorizo, chilis, lemon and fresh coriander (cilantro) combines some of my all time favourite things!  The smoky, rich, saltiness of chorizo with the flavour hit of cilantro and lemon – all with my favourite roast chicken!  Don’t worry about the mixture getting black with the roasting, I found the flavour was all there.  If you wish to minimise it then go ahead and cover with foil for the first 40m, then roast uncovered for the last 20.

Sorry about the finished photos – greedy me just dove in before remembering to take a pic!  That is the hardest part of being recipe developer!

Spicy Chorizo Chicken - Kim's Club
Spicy spatchcocked chicken roasted with chorizo, chilis, lemon and coriander (cilantro).
Author:
Recipe type: Main course - roast
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 whole chicken - spatchcocked
  • 1 whole cooking chorizo
  • ½ lemon
  • handful of fresh coriander (cilantro) leaves
  • 2 birdseye chilis (more or less depending on your heat preference)
  • Olive oil - a glug - no need to be exact!
Instructions
  1. A spicy chorizo chicken for a hot Valentine's day (or any other day!)
  2. *In a food processor grind 1 whole cooking chorizo with the flesh, 2 birdseye chillis (more or less depending on heat preference), juice and rind of half a lemon (get the pips out) and a handful or coriander (cilantro) leaves - add a glug of olive oil.
  3. *Spatchcock a whole chicken (not strictly necessary but will cook faster and hold more of the mixture). Google it if you do not know how!
  4. *Cut deep slashes into the chicken and push the chorizo mixture into the slashes and spread over whole bird.
  5. *Roast uncovered in a moderate oven about 1hr or until cooked through.
  6. As usual greedy me decided to dive in before I remembered to take a pic of the final dish!! But you get the idea...

chorizo chicken processchorizo chicken slash

chorizo ch prepchorizo ch 1

Snickerdoodles – Low-carb, sugar-free,gluten-free – Kim’s Club

snikerdoodle2

I have really been wanting snickerdoodles lately.  Not the flat cinnamon cookies masquerading as snickerdoodles these days but the ones I remember from childhood.  Puffy, cakey, little mounds of cinnamon deliciousness.  The first time I had them they had to be removed from my sight – I just couldn’t stop!  The originals are not going to work on a low-carb diet, but these will!

Snickerdoodles - Low-carb, sugar-free,gluten-free - Kim's Club
Lovely cinnamon cookies with a cakey texture-
Author:
Recipe type: Dessert/snack
Serves: 30
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 175g 6oz butter
  • 150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
  • 2 drops of cinnamon flavouring/extract (optional but does add a boost of cinnamon flavour!)
  • ½ tsp of ground cinnamon (can increase to 1 tsp if you don't have the flavouring)
  • 1tsp vanilla extract
  • 150g 5oz ground almonds
  • 100g 3.5oz fine almond flour (Sukrin fat-reduced almond flour)
  • 2tbsp coconut flour
  • 2 eggs yolks
  • 1tbsp egg white
  • 75g 3oz sugar substitute such as Natvia, Sukrin, etc. combined with
  • 1tsp ground cinnamon to make cinnamon sugar
Instructions
  1. Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.Mix butter, sugar substitute, extracts together (easiest done in food processor if you have one), then add egg yolks and the tbsp of egg white. Mix well, then add rest of ingredients EXCEPT for the cinnamon sugar.
  2. Take walnut size pieces of dough and shape into balls. Roll in cinnamon sugar, place on cookie sheet lined with baking parchment and press down lightly on each. Bake until lightly golden for 10 - 12minutes.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2 (1net) Fibre: g Protein: 3g

snikerdoodle

Almond Crescents, Low-Carb & Gluten-free – Kim’s Club

Almond crescents

I love almondy crescent cookies and when I saw a recipe I decided to try to adapt it to low-carb!  Success! 1 net carb each and 93kcal.  Nice year round with a coffee or afternoon tea, but especially welcome at this time of year when everyone else is hoarding their boxes of cookies and chocolates!

For best results weigh your ingredients!

Almond Crescents, Low-Carb & Gluten-free - Kim's Club
Buttery almond crescents with a marzipan flavour....
Author:
Recipe type: cookies
Serves: 30
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 175g 6oz butter
  • 150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
  • 1tsp almond extract
  • 150g 5oz ground almonds
  • 100g 3.5oz fine almond flour (Sukrin fat-reduced almond flour)
  • 2tbsp coconut flour
  • 2 eggs yolks
  • 1tbsp egg white
  • 75g 3oz Powdered sugar (icing sugar) substitute such as Natvia, Sukrin, etc. to finish.
Instructions
  1. Mix butter, sugar substitute, almond extract together (easiest done in food processor if you have one), then add egg yolks and the tbsp of egg white. Mix well, then add rest of ingredients EXCEPT for the powdered sugar sub. Wrap dough in clingfilm (saran wrap) and chill for an hr.
  2. Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.
  3. Take walnut size pieces of dough and shape into crescents. Bake until lightly golden for 12-15minutes. Gently coat in the powdered sugar substitute while warm and leave to cool completely.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2g (1net) Fibre: 1g Protein: 3g

 

Low-Carb Coconut muffins (Cornbread style) – Kim’s Club

coconut muffincoconut muffin 2

 

As you all I know, I’m from the States originally.  I haven’t met an American yet that doesn’t love their cornbread – it’s not just a southern thing either!  Well I have to say it is something I really miss and have tried to replicate it a few times.  This time I just set out to make a nice coconut muffin I could have for breakfast.  Amazingly, they turned out to be a very good stand-in for corn muffins!  Mine are quite a cornbread yellow because the yolks of my eggs are deep orange.  If your yolks are pale, your muffins will be too.

Now you can change up this recipe by adding shredded cheese and jalapenos – more of a tex-mex corn muffin.  You can reduce or increase the sweetener, or add other flavourings.  Have fun and enjoy!  (Now where did I put that bowl of chilli?)

Low-Carb Coconut muffins (Cornbread style) - Kim's Club
A cornbread type muffin with a mild coconut flavour - a great accompaniment to chili. or just to enjoy with a pat of butter and a good coffee!
Author:
Recipe type: Cakes & Muffins
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Tbsp, Organic Coconut Manna
  • ½ cup, 120g GreekYogurt
  • 3 Eggs
  • 1 tsp(s) Salt
  • 2 tsp(s) Baking Powder
  • 1 tsp(s) Vanilla extract
  • ⅔ cup 62g Coconut Flour
  • ¼ 55g cup powdered Natvia icing sugar style(or sweetener of choice)
  • 2.50 fluid ounce, Almond Milk - Unsweetened
  • 1 tbsp Apple cider vinegar
Instructions
  1. Preheat oven to 190C, 375F, Gas mark 5.
  2. In a medium bowl warm the coconut manna until very soft. Beat in the yogurt, vanilla and eggs. Add the dry ingredients, mix well and finally add the almond milk to make a thick, soft batter.
  3. Fill muffin cups ⅔ full. (I use a deep silicone muffin tray, you can use any muffin tray but grease well first or use muffin papers. My deep muffin tray - like a popover tray - makes 8 servings, if using smaller you will get more, they will cook faster and the stats will change.)
  4. Bake for 25-30 minutes depending on your oven, until a toothpick comes out clean.
Nutrition Information
Serving size: 1 Calories: 140 Fat: 8g Carbohydrates: 8g (3net) Fibre: 5g Protein: 7g

coconut muffin prep

My (very low-carb) Isle of Wight adventure

IOW-cottageAt the end of September, when England was having a glorious indian summer, I booked a tiny vintage cottage on the Isle of Wight.  I had decided to get away on my own for a week, experience my own company, eat very low carb, go for long seaside walks and generally leave real life behind as a little experiment.  I thought you all might be interested in the dietary side of my little adventure especially, so here is my experience!

My weight had been stuck for some time, despite my being a weight-loss guru….pretty much for two reasons.  1. I eat too much of my own recipes and let’s face it, even low carb goodies are still goodies at the end of the day and can really add up.  That’s why I have rules about them in my weight-loss plans. 2.  There are a couple of things I have trouble living without – coffee-mate and my daily glass of wine.  They make life lovely for me, but I don’t advocate them. (And I still had them on this adventure!).  This is a hard admission for me but, see?  I struggle too!  My low-carb diet keeps me fairly slim but I still have about 10lbs to lose.

Isn’t this cute?

IOW-cottage interior

For this week, I made some of my low-carb scones (biscuits) to have for breakfast and took seven, one for each morning. I also took two dozen eggs, cheddar cheese, butter, olive oil, coconut oil, two rib-eye steaks, 1/2 doz chicken wings, two chicken leg/thigh pieces, two salmon fillets, a spatchcocked poussin (cornish hen), slim noodles (konjac), feta cheese, lemons, garlic salt and salad. Also a tin of pumpkin puree, pumpkin spice, Natvia sweetener, cocoa powder, almond milk, coffee and some soy cream (I’m lactose intolerant). I made a nice seasoning sauce by taking soy aminos (coconut aminos would be even better!), adding a bit of hot sauce and stevia drops to the bottle.  I also took some Ohso probiotic sugar-free chocolate bars.  They are tiny but a nice treat late at night.  I also had a good bottle of champagne (this was a holiday, after all), and a good bottle of pinot grigio!

IOW-Kitchen

This was my tiny kitchen.  Yes, that’s a cake above the fridge that the owners left for me but I didn’t touch it – honest!

Every morning I had my coffee (with coffee-mate – honestly I would have had cream if I could tolerate it!)  and a toasted, buttered scone.  Then I would go for a walk on the beach.

IOW-view

 

Lunch was eggs – scrambled or a cheese omelette, 2-3 eggs.  Sometimes a salad with olive oil, lemon and feta cheese.

In the afternoon I usually made a pumpkin spice latte with my almond milk, a bit of cream, a spoonful of pumpkin puree, Natvia and pumpkin spice.  It felt a real treat and filled me up until dinner. Then I would go for an afternoon walk.

I ate my dinner earlier than usual, about 6pm.  I had a glass of Champagne or wine with my meal. My evening meals were filling and delicious – this was not about serious deprivation!

I cooked with the coconut oil.

  1. 2 grilled salmon fillets with slim noodles and my special sauce (see above – similar to teriyaki).

  2. a pile of grilled chicken wings, again, marinated in my special sauce first.

  3. ribeye steak and feta salad.

  4. whole spatchcocked poussin, roasted with salt and pepper and lemon.

  5. 2 chicken leg quarters that had been marinated in my special sauce.

  6. ribeye steak and salad

  7. eggs again for dinner!  A big cheese omelette.

Then I watched the sunset.

IOW-sunset

And in the evening I made a big mug of hot chocolate with my almond milk, cream (yes, soy – use real cream if you can, or coconut cream!), Natvia, and cocoa powder…..and had my little Ohso sugar-free probiotic chocolate bar.

Despite my non-keto extras, I was in ketosis the whole week.  At the end of the week I had lost 3 lbs, which is astounding for me!  I know it was not just the diet – it was also the walking, which I just don’t do enough of at home.  I think I averaged an hr a day.  It was so nice to walk by the sea and I had amazing weather.  I loved eating this way and being away from home meant I was not tempted by other foods or even overdoing it while I experiment in the kitchen.

So this was my experiment, and I am going to try to do it a home too!  (Without the champagne – that was a holiday treat.  But maybe a nice dry cava..)  You might like to conduct your own experiment!  It seemed to work well to break a stall.  Ongoing I would advise you add more veggies and salad.

Before I left I already knew that this way of eating significantly lowered my risk of heart disease, since I had a recent check-up.  It’s the lack of sugars and starches that lowers your triglycerides which means you don’t have fat zooming around your body looking for an artery….

 

Happy eating!

 

Cheesy crab and artichoke dip – Kim’s Club

Cheesy crab and artichoke dip

I wanted to wait til I made this again to get better pics but I felt I would be doing you all a disservice by making you wait – this recipe is that fabulous!  I am purposely being slightly vague about measurements because you are all over the world with different sized containers and honestly, a few ozs either way won’t affect this recipe.  I can’t take credit – my daughter returned from a trip to Washington DC and said this was a popular dish.  She recreated for me!  DO try it – it is dead easy and so delicious.  Take it to a party and everyone will adore you!  Try making my low-carb cheese crackers: http://kimsclub.co.uk/?p=478 or my low-carb tortilla chips: http://kimsclub.co.uk/?p=501 to serve with it.

I listed servings for 8 – which is greedy because this is a very rich dish.  (Perfect LCHF)  We made it for a party of 10 and it served that many fine.

For help in buying for those of you in the UK – here is a link to may shop:  http://kimsclub.co.uk/?page_id=853

Cheesy crab and artichoke dip - Kim's Club
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Author:
Recipe type: Appetiser/party food
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pkg of cream cheese (I use Lactofree but any good creamy cheese such as Philadelphia will do)
  • 1 container of fresh white crabmeat (about a cup)
  • 1 container of artichoke hearts, drained (I use grilled artichokes in olive oil but it isn't necessary - just buy the best you can get) about a cup
  • Fresh grated cheddar cheese (about a cup)
  • Fresh lemon juice
  • Season to taste - if you can get Old Bay seasoning ½tsp is very good. Otherwise salt, pepper and a bit of paprika.
Instructions
  1. Preheat oven to 400F, 200C, Gas mark 6. Finely chop the artichoke hearts and mix into the cream cheese along with the crab. Add half the cheddar, a squeeze of lemon and mix well. Season to taste and put into a small oven-proof baking dish. Sprinkle remaining cheddar on top. Bake for 15-20 minutes until bubbly and turing golden. ....and YUM!
Notes
This recipe is very rich - I put 8 servings, but it will probably serve more. We made this for a family party of 10, (with other nibbles) and were fine.
Nutrition Information
Serving size:  Calories: 240 Fat: 19 Carbohydrates: 4 (1.5 net) Fibre: 2.5g Protein: 13

 

PS – If you need a little help getting started, here is a link to my LCHF weight loss plan – only 1£!  http://kimsclub.co.uk/?page_id=914

 

Enjoy!  Sending love and gratitude – Kim

Easy Chocolate Brownies, Low-Carb & Gluten Free – Kim’s Club

I had bought some very good 100% chocolate to experiment with and saw that there was an easy brownie recipe on the wrapper.  It was no problem adapting it for low-carb so I gave it a go.  Pretty nice results so I shall share it with you!

I used Willie’s Cacao 100% Javan dark chocolate on my first batch, and a sugar-free dark chocolate sweetened with stevia on my second batch.  They were both good, the sweetened bar batch was a bit less intense, so a matter of choice really.  The stats are for the 100% Willie’s.  Do you love that name!?

brownies

brownies2

Easy Chocolate Brownies, Low-Carb & Gluten Free - Kim's Club
A very dark, rich brownie. Easy, peasy!
Author:
Recipe type: Dessert
Serves: 36
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 180g/6.5oz chopped dark chocolate, preferably sugar-free ** see notes
  • 90g/3oz salted butter
  • 180g/6.5oz sugar substitute such as Swerve, Natvia, Truvia or Sukrin: boost with Stevia drops
  • 4 eggs
  • (You may also add walnuts if you wish, my stats are without)
Instructions
  1. Preheat oven to 325F, 170C, Gas Mark 3. Prepare a 24cm/9in square pan by greasing and lining with baking parchment.
  2. Melt the chocolate and butter together and set aside to cool a bit.
  3. Whisk eggs and sugar substitute until light and creamy.
  4. Fold in chocolate mixture.
  5. Spoon into pan and bake approx. 20m or until a toothpick inserted in centre comes out with some crumbs but not clean (don't overcook). It will look brown on the edges and a bit puffed but will sink.
  6. Cool completely. Cut into 36 squares (six on each side)
Notes
**(Cavalier or Torras which are sweetened with Stevia, Chocoperfection, Bakers or Hershey's baking - I used Willie's Cacao 100% Javan) You could also use Lindt high percentage dark chocolate but stats will vary...
Nutrition Information
Serving size: 1 Calories: 56 Fat: 6g Carbohydrates: 1g Protein: 1g

 

Light Chocolate Mousse Pie – Easy! Low-Carb – Kim’s Club

I was going to try for an `”Impossible” chocolate pie after the success of my coconut custard pie.  So that is NOT what I ended up with.  However, I did end up with a light, chocolatey, mousse-like pie, that I think is worthy of throwing out there for you all.  So here – try it!

chocolate pie

 

Light Chocolate Mousee Pie - Low-Carb
Easy chocolate custard pie - rich and delicious and only 250kcal per large slice.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3.5oz/100g dark chocolate, sugar free - melted. (You can use Torras or Cavalier Stevia sweetened, or Chocoperfection OR unsweetened chocolate but you would need to increase sweetener)
  • ½ cup/50g, Ground Almonds (almond flour)
  • 2 heaped Tbsp (20gm), Coconut Flour
  • 3tbsp/30g Unsweetened Cocoa Powder
  • ½cup/100g Swerve, Natvia, Truvia or Sukrin (or sweetener of choice to taste) Paleo use maple syrup or honey to taste - stats will change.
  • 2 cups/450ml, Unsweetened Almond Milk
  • 4 medium, Eggs
  • 2tbsp/28g butter, softened
  • 1 tbsp, Vanilla Extract
  • ¼ tsp, Salt
Instructions
  1. Preheat oven to Gas Mark 3, 160C, 325F. Grease an 8inch pie pan.
  2. Warm the almond milk with the butter, add the melted chocolate and blend well. Add the rest of the ingredients and blend on high until very smooth. Pour into prepared pan and bake for about 1hr or until knife comes clean. Pie will puff up a bit and then sink. Fan assisted oven may require shorter time, my oven took 1hr 10m so keep an eye on it.
  3. Chill very well before serving.
Nutrition Information
Serving size:  Calories: 250 Fat: 14g Carbohydrates: 2g Fibre: 4g Protein: 4g

chocolate pie ice creamChocolate pie - unbaked

chocolate pie, baked

Special Roast Chicken – Kim’s Club

I love roast chicken – it is my ‘go to’ meal, I never tire of it.  When I want a really special roast chicken, I make up an herby, garlic butter to push under the skin and smear over the bird before roasting.  Then I either roast as usual, depending on the size of the bird, or put it in my slow cooker for a few hours.  The aroma alone is worth making this for!

Roast chicken Kims Club Herb Butter Kims Club

 

Special Roast Chicken - Kim's Club
Herby, garlicky, buttery, lemony, roast chicken.
Author:
Recipe type: Main meal
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • spring of fresh thyme
  • spring of fresh rosemary
  • 1 clove of garlic
  • grated rind of a lemon (save the lemon for cooking)
  • pinch of salt and pepper
  • 4 tbsp of butter
  • glug of olive oil (just enough to loosen the mixture a bit)
Instructions
  1. Whiz all the ingredients in a bullet or small processor. Wipe the chicken dry and carefully loosen the skin across the breasts and legs. Push the butter mixture under the skin as evenly as possible. Smear the remainder all over the bird. Pierce the lemon and push into the cavity.
  2. Roast according to the directions and size of bird (usually about 1½hrs in a moderate oven) or place in a slow cooker and cook on low for about 3 hrs, then turn to high for final 30-60 minutes (depending on your cooker).

 

Low-Carb Chocolate Cheesecake – Kim’s Club

I decided to make this to bring to a dinner party last night.  It was very good, if I say so myself!  I used to CRAVE chocolate cheesecake – craving sorted!  Now I must try again on a plain cheeesecake (which I RUINED on my last attempt, but it tasted great!). Being a good guest I left the last two pieces for the hostess but, oh, did I ever want to take it home and have a private midnight fridge raid!  (Have I mentioned how greedy I am?) This isn’t difficult to make and the crust was very much like a graham cracker or cookie crumb crust.  I’m lactose intolerant so I use a brand in the UK called LactoFree for my cream and cream cheese but regular products will work fine.  Please see notes regarding sweeteners and chocolate.  This really is much easier than it seems!

5.0 from 1 reviews
Low-Carb Chocolate Cheesecake - Kim's Club
Chocolate cheesecake with a buttery sweet almond base - low-carb, sugar and grain free!
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds (see UK link on right side of page)
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Melis Icing (see UK link on right side of page)
  • 25g/1/4 cup *Sukrin Gold (see UK link on right side of page)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped (I use LactoFree cream, Ocado)
  • 400g/2pkgs Cream cheese (I use LactoFree cream, Ocado)
  • 3 Eggs
  • 2tbsp Unsweetened cocoa powder (I use Green & Blacks)
  • 1 tsp Vanilla
  • ⅛ tsp salt
  • 155g/1 cup *Sukrin granular (see UK link on right side of page)
  • For the topping:
  • 42g/1½oz **Stevia sweetened dark chocolate (see UK link on right side of page)
  • 2tbsp cream or coconut cream
  • 4 drops of liquid Stevia (see UK link on right side of page)
  • ¼tsp vanilla
  • pinch of salt
Instructions
  1. Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed 7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
  2. Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
  3. With electric whisk, combine whipped cream with cocoa powder, then add Sukrin, cream cheese, vanilla, salt and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1/1/2 hrs or until the edges look set, the top is dry but the middle has a slight wobble. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Melt the chocolate with the cream, vanilla and salt either over simmering water or carefully in the microwave (I use the microwave for 50sec). Stir well to combine and drizzle over the cake. Refrigerate for at least 3 hours before cutting.
Notes
*Granulated Erythritol or Swerve may be used in place of all the Sukrin products.
**Any very dark chocolate, unsweetened chocolate or Chocoperfection may be used but adjust sweetening to taste and nutritional stats.
Nutrition Information
Serving size:  Calories: 393 Fat: 37g Carbohydrates: 4.8g (2.8 net) Fibre: 2g Protein: 10.2g

Low-Carb Chocolate Cheesecake-Kim's Clubchocolate cheesecake slice